for 225-250* I use 10-12 lit bricks. It takes a little longer to get up to temp but when I open the lid I don't have huge spikes. What spikes I do get I can easily control by closing top vent about 1/2 way. Also I never use water so that may change for you a bit with water in your pan.
When...
So after my thread about how many use it and there were several I decided to give it a try yesterday on chicken. With the guru it held temp great. I did not notice any difference in taste from KBB to lump.
My biggest worry was how to get it going cause I know it runs hot so didn't want to...
So today I smoked chicken thighs. Even took the time to shave the skins which I only do for comps but was feeling extra generous for my family. It was supposed to rain all day but never started up till I got the smoker going (video)
This was also my first ever use of lump in WSM. I first...
I say no-to very little. I have CyberQ and if it is really windy I still burn hotter than what I have set but nothing crazy...maybe 10-15* I also will close top vents about 1/2 way (normally I leave full open) to help.
Well I was at the hardware store to get some things and bought some lump. All they had was cheapo cowboy or the good one ($17 for 20#) So I bought some to do salmon on planks fro 1st time tonight and some comp chicken practice tomorrow.
I also go for 250-275* and many go for poke tenderness. I seem to never get it right when I do that. I always go for IT of 205*. Pork is forgiving so if that is a little long it doesn't hurt it. I also always plan on 90 minutes a lb. It may get done early and I just stick in a cooler with...
I have always used KBB ever since I got my first WSM. Lately thought about trying lump. Less ash but I know it gives off more heat. I run a guru so I think that can easily be controlled. Anyone use it? How do you light your WSM with it? Just add a couple lit pieces to a full ring?
If it will fit you can do it. I have had the 18 and 22 and love my 22. As far as using a Guru I do believe that it helps with fuel consumption because your temp is always constant. At Christmas I think I went 19 hrs with my 22 and Guru set up.
Here you go Richie
set Guru at 225*. did the 3-2-1 technique which I dont like but it makes fall off the bone ribs which the family likes. Sometimes my competition cooking has to take a back seat to what they like. Tasted great though.
Have the smoker warming up to temp then will put on 3 slabs of baby backs. Opening pitch for the Royals is at noon. I can think of nothing better than watching baseball and eating BBQ.:cool:
Biggest challenge today will be the winds. Sustained around 25 and gusting to 40....
Man wish I could find meat that cheap. Now I was at COSTCO yesterday and Brisket was $3.98. Spares were $3.49 and I bought BB for $3.89. I am going to have to learn how to smoke insects or something. Really getting stupid with prices.
I was at my local home depot yesterday and they had pallets upon pallets of KBB. They were all wrapped with signs stating save for April 3rd event...black spring?